as a basic rule of thumb, if the spro was mushroomy on the home bar, it turned loamy mushroom when levered. flitting hints of wintergreen became a minty high note, etc. overall, though, the descriptors (which have so far appeared in the evolving space to the right) failed to ascertain what it was we were tasting. a quick seance with the flavor wheel turned up a staggering range of possibilities, from sweet basil to barley to honey to camphor. rosewood syrup was suggested. byronic struggles ensued.